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Preparation Time : 30
Cook Time : 60
Total Time : 90
1 1⁄3 cups all-purpose flour
1cup yellow cornmeal
6tablespoons granulated sugar
2tablespoons baking powder
1⁄2 teaspoon salt
4tablespoons vegetable oil
1 1⁄4 cups sugar
1⁄2 cup butter
2cups all-purpose flour
1teaspoon baking soda
1⁄4 teaspoon salt
1 2⁄3 cups buttermilk
1⁄2 teaspoon almond extract
1⁄4 cup butter
Set oven to 350 degrees.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper.
Combine first 5 ingredients in a bowl, mix well.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
In a medium or large bowl, with an electric mixer, cream the sugar and butter until no granules remain (about 4 minutes).
In a small bowl sift together flour, baking soda and salt.
Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes).
Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed.
Transfer to a prepared cast iron pan.
Bake on second-lowest oven rack for 45-60 minutes (check for doneness after 25 minutes).
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